Inhibition of Angiotensin I Converting Enzyme and Purification of Peptides from Protein Hydrolysate of Hard Clam
碩士 === 國立臺灣海洋大學 === 食品科學系 === 93 === Fresh hard clam meat was extracted using hot water. The meat residue was freeze dried then hydrolyzed by Protease N (PN)、Prozyme 6 (P6) or Protamex (PX) as primary hydrolysis followed by a secondary hydrolysis (Flavourzyme, F) at 50℃. The effects of hard clam hy...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/18164984554260696815 |